Please any kind of crowd with this Healthy Spinach Artichoke Dip. It’s a recipe remake appetizer dish that doesn’t taste as light as it is!
End your search for a deceptively healthy appetizer recipe with this Healthy Spinach Artichoke Dip. It’s lower in calories and saturated fat than its classic cousin and uses fresh spinach, garlic, onions, greek yogurt, and grated parmesan cheese to create a depth of flavor that belies how much healthier this dip is.
I don’t know about you, but almost every time I offer to host a cocktail or happy hour type event, I’m at a loss of what to serve. Especially when people request healthier or gluten-free dishes.
Maybe it’s my personal experience or maybe it’s American culture, but my brain freezes when I try to think of options other than hummus and veggies. All I can think of is deep-fried chicken wings, loaded potato skins, greasy sliders, and the like.
Don’t get me wrong — I love hummus, but there are just times I want something warmer, more comfort food-like, more indulgent feeling. The loaded potato skin experience without the following food coma.
And so, when we offered to host our networking group this last weekend, I started to strategize how I could possibly put together a healthier comfort food recipe for the menu.
Being that I had some gluten-free guests coming and being that I’ve been in a cheese mood lately, I decided that a spinach artichoke dip recipe remake would be my focus.
After all, there are some delicious, yet relatively easy subs I could try for the typical sour cream and cream cheese-based dip. There’s also no flour or gluten ingredients in the dip, so I’d be safe serving it to my gluten-free guests with rice crackers and veggies.
So, I grabbed some fresh spinach, Greek yogurt, light cream cheese, part-skim mozzarella and freshly grated parmesan cheese and came up with this quickly disappearing Healthy Spinach Artichoke Dip.
And finally, hummus has a new companion to serve alongside it. 🙂
This Healthy Hot Spinach Artichoke Dip Is…
- Full of spinach and artichokes
- A classic appetizer
- Easy to make
- Perfect for a crowd
Life is too short to have a boring happy hour spread. Make this savory and delicious appetizer today!
How do you make spinach artichoke dip from scratch?
To make spinach artichoke dip from scratch, you first saute onions and garlic in olive oil, then you add in artichoke hearts, spinach and heat until wilted.
Next, you’ll add in greek yogurt, cream cheese, a touch of mayonnaise, and parmesan and mozzarella cheese. Cook the mixture down over medium heat for about 8-10 minutes and then pour it into a 1-quart greased baking dish.
Top the dish with additional parmesan and mozzarella cheese and bake at 350 degrees for 22-24 minutes, or until the cheese is browned in the center and the dip is bubbly around the edges.
What chips go with artichoke dip?
I like so many dippers with my artichoke dip! Whole wheat crackers, pita chips, water crackers, pita bread, and veggies are some of my favorite sides to serve with this dip!
Can you use fresh spinach in artichoke dip?
Yes, I actually recommend fresh spinach over frozen spinach in artichoke dip. It adds a fresher flavor, more fiber, and texture to the dip. Fresh spinach wilts down during cooking, too, so it will mix into the rest of the dip just fine.
How do you make spinach artichoke dip healthier?
Thankfully, there are some easy swaps we can make to make spinach artichoke dip healthier. Here are some of the swaps we’ll be making in this recipe:
Greek yogurt instead of sour cream — the base of most classic artichoke dips is sour cream. Thankfully, Greek yogurt has a similar taste and texture to sour cream so we will substitute that in. Additionally, we’ll use more Greek yogurt than we would sour cream so we don’t need as much cream cheese.
Light cream cheese — most classic artichoke dip recipes call for 8 ounces of full-fat cream cheese. We will be using just 4 ounces of light cream cheese, reducing the fat and calories while still keeping enough of that lightly sweet, creamy flavor.
Reduced amount of mayonnaise — now, not all other artichoke dip recipes call for mayonnaise. But, I find that just 2 tablespoons of classic mayonnaise add some richness to the greek yogurt-dominant mix without going overboard with the heavier condiment.
Just enough part-skim mozzarella cheese and parmesan cheese — I’m always striving to find just the right amount of a “more indulgent” ingredient to get the flavor we want. In this situation, mixing in just 3/4 cup part-skim shredded mozzarella cheese and 1/2 cup parmesan cheese contributes that rich, cheesy texture without delivering up a grease bomb dip.
Other healthier recipe re-makes and appetizer recipes you might enjoy:
- Minestra Soup
- No-Bake Chocolate Oatmeal bars
- Oatmeal Blender Pancakes
- Slow-Cooker BBQ Chicken Sandwiches
- Easy Turkey Meatballs
- Basil Pesto Spaghetti Squash
- Creamy Black Bean Avocado Dip
- Peach Avocado Salsa
- Air Fryer Green Beans with Lemon
- Turkey Carnitas (Slow-Cooker!)
- Fluffy & Crunchy Whole Wheat Waffles
If you make and like this recipe, please rate it by clicking on the 5-star rating on the recipe card. I appreciate it so much! <3
Make an easy and healthy appetizer tonight with this Healthy Spinach Artichoke Dip. It's just as creamy and cheesy as the original, but without as much added fat!
- 1 tablespoon olive oil
- 1 cup white onion, diced into 1/8" pieces
- 2 garlic cloves, minced
- 6 oz. fresh baby spinach
- 1 1/2 cup frozen artichoke hearts, defrosted and cut into 1/2" chunks*
- 10 oz. 2% greek yogurt
- 4 oz. light cream cheese
- 2 tablespoons mayonnaise
- 3/4 cup grated parmesan cheese, divided
- 1 1/4 cup grated part-skim mozzarella cheese, divided
- 3/4 teaspoon salt
- Preheat the oven to 350 degrees and spray a 1-quart dish with non-stick spray.
- Heat a large non-stick saute pan over medium-high heat. Add the olive oil and heat it up until it sputters when flicked with water.
- Add the onions and saute, stirring frequently, for 4-5 minutes or until translucent.
- Stir the garlic into the onions and saute for another 1-2 minutes, continuing to stir frequently, or until the garlic is fragrant and just starting to turn golden.
- Stir the spinach and artichokes into the pan and cook for 3-4 minutes, continuing to stir, until the spinach wilts.
- Reduce the heat to medium, add in the greek yogurt, cream cheese, mayonnaise, 1/2 cup parmesan cheese, 3/4 cup shredded mozzarella cheese, and salt. Stir and cook for 8-10 minutes, or until the cream cheese is completely melted in and the mixture starts to thicken.
- Pour the dip into the greased pan and sprinkle with remaining parmesan cheese and mozzarella cheese. Bake for 23-25 minutes, or until the cheese on the top starts to brown.
- Remove from the oven and serve with crackers, veggies, tortilla chips, or any of your other favorite dippers.
You can also use canned artichoke hearts as well. Just use one 14 oz. can of drained and chopped artichoke hearts.
Leftovers can store covered in the fridge for 3-4 days, but this dip is best enjoyed straight out of the oven.
Amount Per Serving Calories 128Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 4gCholesterol 16mgSodium 413mgCarbohydrates 8gFiber 2gSugar 3gProtein 10g